2 Once cornstarch slurry is added to the liquid to be thickened, boil just until the liquid has thickened and the starchy taste has been cooked away, about one minute. Don’t cook the sauce any longer—continued cooking and stirring will break down the starch and the liquid will thin out again.

3 Cornstarch slurry is best used in stir-fries, pastry creams, and chocolate puddings.